Grilled Flatbread With Crispy Prosciutto Ricotta And Vincotto Recipes

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PROSCIUTTO AND PEAR GRILLED FLATBREAD



Prosciutto and Pear Grilled Flatbread image

Provided by Anne Burrell

Time 35m

Yield 2 servings

Number Of Ingredients 11

Olive oil, for brushing and drizzling
15 ounces pizza dough, store-bought or favorite homemade recipe
All-purpose flour, for dusting
1 red Anjou pear, core removed and sliced 1/8-inch-thick
10 ounces fontina cheese, sliced 1/4-inch-thick
1 handful arugula
1/2 lemon, juiced
Kosher salt
Crushed red pepper flakes
8 ounces prosciutto, sliced thinly
1 1/2 tablespoons truffle honey

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat a grill pan over medium-high heat and brush with olive oil.
  • Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
  • Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
  • Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL



Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil image

Provided by Bobby Flay

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 recipe Flatbread, recipe below
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil
1/2 cup olive oil
6 cloves roasted garlic
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Steps:

  • Roasted Garlic Oil:
  • Place oil and garlic in a blender and blend until smooth. Strain.
  • Flatbread:
  • Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
  • Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
  • Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
  • Yield: 4 individual flatbreads or 1 large flatbread

GRILLED FLATBREAD



Grilled Flatbread image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 7

1 pound prepared purchased pizza dough
1/4 cup Homemade Herb Oil, recipe follows
Salt and freshly ground black pepper
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves

Steps:

  • Preheat a grill to high.
  • Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.
  • Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
  • Yield: 2 3/4 cups oil
  • Prep Time: 10 to 15 minutes

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